Brewing Yeast & Beer Fermentation
Manage ale and lager yeast for clean, consistent beer, from strain choice and pitching to fermentation control and yeast reuse.
Programme identification
- 1.1Programme name
- Brewing Yeast & Beer Fermentation
- 1.2Type of qualification
- Course
- 1.3Provider / endorsing institution
- Fungaris – International Institute of Mycology, School of Fungal Fermentation & Food Science. A Fungaris programme of its own, not endorsed by a university.
- 1.4Mode of study
- Online, with live sessions in a small group, recordings and a virtual campus.
- 1.5Duration (hours / ECTS credits)
- 3 months (12 weeks) · 72 hours in total · 6 modules of 12 hours · 12 live sessions of 2 hours. ECTS credits: not applicable (Fungaris own programme, not an official university degree).
- 1.6Language
- English
- 1.7Start and end dates / intake
- Next intake: 11 January 2027 to 2 April 2027. Enrolment closes on 4 January 2027. Following intake: 8 March 2027. How intakes work →
Overview
2.1Programme description
Brewers often say they make wort and yeast makes beer. This course takes that seriously, focusing on the biology and management of ale and lager yeast so that you can produce clean, consistent beer batch after batch. It covers yeast metabolism, strain selection, pitch rates, oxygenation and nutrition, then moves on to controlling fermentation temperature and the by-products that create off-flavours, such as diacetyl, acetaldehyde and fusel alcohols.
The course suits craft brewers and serious homebrewers who want to move beyond following recipes and start making informed decisions about their yeast. The tutor, selected for brewery experience, explains how to harvest, store and repitch yeast, and how a small brewery can run basic lab checks without large investment. You will practise cell counting, viability staining and simple contamination checks. For your final project, you will design a yeast management plan for a real or planned brewery, covering strain choice, pitching, fermentation profiles, harvesting and the quality checks you would carry out on each batch.
2.2Why it matters / what need it meets
It meets a practical need: applied, up-to-date knowledge in fermentation, useful in areas such as craft brewing, beverage manufacturing, yeast and ingredient supply.
Mycology is moving fast and good practical training is still scarce. This programme gives you a structured path, taught live by people who work in the field, so you can apply what you learn with judgement and safety.
Objectives and competences
3.1General objective
To finish the programme able to apply its content professionally and with judgement. In short:
Manage ale and lager yeast for clean, consistent beer, from strain choice and pitching to fermentation control and yeast reuse.
3.2Specific objectives
- Build the foundations: Brewing yeast biology and metabolism; Ale, lager and specialty strains.
- Put them into practice: Pitch rates, oxygenation and nutrition; Fermentation temperature and by-product control.
- Apply everything to a real case: Yeast harvesting, storage and repitching; Lab basics: cell counts, viability and contamination.
- Complete a final project reviewed by your tutor.
3.3Competences you will gain
- Choose yeast strains to match the target beer style.
- Calculate pitch rates and set oxygenation and nutrient levels.
- Design temperature profiles that control off-flavour by-products.
- Harvest, store and repitch yeast while protecting its health.
- Perform cell counts, viability checks and basic contamination tests.
Student profile
4.1Who it is for (entry profile)
Craft brewers and serious homebrewers.
4.2Entry requirements
Some brewing experience, at home or professionally, is recommended. A basic microscope is useful for the lab module but not essential.
4.3Career paths (exit profile)
- Head brewer in a craft brewery
- Brewery cellar or fermentation manager
- Brewery quality control technician
- Yeast supplier technical representative
- Brewing consultant for start-up breweries
Outcomes depend on your experience and on your local market.
Study plan
5.1Overall structure (modules and workload)
| Module | Title | Phase | Topics | Hours |
|---|---|---|---|---|
| 01 | Brewing yeast biology and metabolism | Foundations | 3 | 12 |
| 02 | Ale, lager and specialty strains | Foundations | 3 | 12 |
| 03 | Pitch rates, oxygenation and nutrition | Practice | 3 | 12 |
| 04 | Fermentation temperature and by-product control | Practice | 3 | 12 |
| 05 | Yeast harvesting, storage and repitching | Application & project | 3 | 12 |
| 06 | Lab basics: cell counts, viability and contamination | Application & project | 3 | 12 |
| Total | 72 |
6 modules × 12 hours = 72 hours: 24 hours of live sessions, and the rest for campus study, exercises and the final project.
5.2Content by module
Hover or tap a module to follow the path from the first session to the final project. Open a module to see the topics it covers.
- Yeast cell structure and life cycle
- Sugar uptake and fermentation pathways
- Flocculation and attenuation
- Ale strains and their profiles
- Lager strains and cold fermentation
- Hybrid, kveik and specialty strains
- Calculating pitch rates
- Wort oxygenation methods
- Zinc and yeast nutrients
- Temperature profiles and free rise
- Diacetyl, acetaldehyde and sulphur
- Esters and fusel alcohols
- Harvesting from fermenters
- Storage conditions and yeast health
- Generations and repitching limits
- Microscopy and cell counting
- Viability staining
- Detecting wild yeast and bacteria
5.3Company placement
This programme does not include a company placement. Practice is built into every module through exercises, case studies and the final project.
5.4Final project
Design a complete yeast management plan for a real or planned brewery, including quality checks.
Methodology
6.1How it is taught
- Live online sessions, usually weekly, with a working professional and a small group.
- Recordings of every session, so you can catch up if work or time zones get in the way.
- Exercises and real case studies in every module.
- Tutoring: your tutor answers questions and gives feedback on your exercises and project.
6.2Platform and resources
A Moodle virtual campus with session recordings, readings, exercises and forums for each module. You need a computer, an up-to-date browser and a stable connection; a webcam and microphone are recommended.
Technical requirements →6.3Estimated weekly workload
About 6 hours a week for 12 weeks: one 2-hour live session on a weekday evening, plus study and exercises on the campus at your own pace.
Assessment
7.1Assessment system and weighting
Progress is assessed through participation in live sessions and module exercises, including lab practice. The tutor reviews the final project with individual feedback.
7.2Requirements to pass
- Complete every module, by attending the live sessions or watching the recordings.
- Hand in the module exercises.
- Have your final project approved by your tutor.
Teaching team
8.1Academic direction
At Fungaris, the Fermentation school coordinates the content and quality of this programme. The academic director of each intake is named in the intake guide.
8.2Faculty
Taught by professionals who work in the field. The tutor for each intake is confirmed before the start.
Meet our faculty →Certificate
9.1Certificate awarded
Course Certificate
On completing the programme and its project, Fungaris issues a Course Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognises them depends on that organisation and on local rules in each country.
9.2Issuing body / recognition
Issued by Fungaris (operated by Nexora Generation, S.L.) as a digital certificate. It is a Fungaris certificate of its own: it is not an official university degree and does not award ECTS credits.
About our certificates →Admission and enrolment
10.1Admission process (steps)
- Send your request through the form or write to admissions.
- Admissions reviews your profile and confirms the start date, the session schedule and the fee.
- You secure your place with full payment or a 40% reservation.
- You receive your campus access and welcome guide before the first session.
10.2Documents required
- A valid identity document.
- Contact and billing details (personal or company).
10.3Deadlines
Enrolment for the intake starting on 11 January 2027 is open until 4 January 2027, or until the group is full (maximum 20 students).
10.4Fee and payment options
Fee: £340
- Full payment before the start: £272 (20% reduction).
- 40% reservation (£136) and 3 monthly instalments of £68.
10.5Grants, discounts and funding
Discounts: 10% for Fungaris alumni and 15% for groups of three or more people from the same organisation. Discounts cannot be combined with each other or with the full-payment reduction.
Your employer can pay for the programme and receive the invoice in the company name. Whether a public or employer training budget can cover the fee depends on your country, so check with them.
10.6Cancellation policy
The conditions for cancelling, withdrawing or moving to a later intake are explained in our cancellation policy and in your enrolment confirmation. Nothing there limits your rights under the consumer law that applies to you.
Cancellation and refunds →Additional information
11.1Frequently asked questions
Do I need experience to study Brewing Yeast & Beer Fermentation?
Some brewing experience, at home or professionally, is recommended. A basic microscope is useful for the lab module but not essential.
How is Brewing Yeast & Beer Fermentation taught?
Live online, in 6 modules with a working professional, a small group and a final project.
How am I assessed?
Progress is assessed through participation in live sessions and module exercises, including lab practice. The tutor reviews the final project with individual feedback.
What is the final project?
Design a complete yeast management plan for a real or planned brewery, including quality checks.
What certificate do I get?
On completing the programme and its project, Fungaris issues a Course Certificate. Fungaris certificates are the institute's own. Whether an employer, school or authority recognises them depends on that organisation and on local rules in each country.
What can I study after Brewing Yeast & Beer Fermentation?
The natural next step is Diploma in Koji & Japanese Fermentation.
11.2Alumni testimonials
We only publish verified testimonials from real students. This programme does not have any published yet; they will appear here once its first intakes finish.
11.3Admissions contact
Write to info@fungaris.institute or use the contact form. Admissions answers in your language.
Read before you start.
FermentationHow to Make Tempeh at Home: Rhizopus, Incubation, SafetyTempeh is one of the easiest mould ferments to master at home. Here is how Rhizopus works, how to incubate it and how to tell good tempeh from bad.Read the article 
FermentationKoji Fermentation Guide: Miso, Shoyu, Amazake and GarumKoji is the mould behind miso, soy sauce and sake. Learn how it works, how to grow it safely at home and how chefs use it today.Read the article Keep branching.
From our species guide.
Join the next intake.
Pay in full with a 20% reduction, or reserve your place with 40% and pay the rest in monthly instalments. All prices are stated in pounds sterling (GBP).